Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

My early impression of this knife is positive. It cuts very well and fit and finish seems to be pretty nice. He handle is set too close to the choil making it feel a little odd. If I had to guess, I would say it used to cut better, OOTB. It is thicker than it needs to be near the edge, like sharpening was done mostly at the edge without the requisite thinning of the secondary bevels. I was surprised the the cutting edge is righty-biased, coming from Lefty but I guess that the OOTB geometry was being preserved. There is a very slight hole in the edge an a few tiny chips. With Lefty/Scotts permission, I think I'd like the thin the secondary bevel out a bit before resharpening the cutting edge. The risk would be that uneveness in the grind of the secondary bevel will be exposed. As far as the faux kuro-uchi finish is concerned, I like it. It is fairly clean looking, prevents corrosion problems and it does not come off onto food, etc.

Alright. I have to be quick, cuz I also have to be up in like 4 hours. Dang!

But, TK, you're right, I kept the geometry as it was, because it didn't negatively affect anything for me (I never noticed sticking), and I basically just sharpened the edge, cleaned up the secondary bevel and left it alone. Feel free to thin it out, especially if you feel it's for the best.

I'm glad everyone has been pleasantly surprised with the little guy. I kinda miss it, but I know Scott is going to love it and give it more attention than I ever would.

Just a quick update: I passed this knife off to Deckhand at the WCG after a bit of thinning, refinishing and sharpening. I didn't get a chance to cut anything with it after thinning but I like it a lot! The grind was pretty nice and even, too.

Tinh, your endorsement means a lot, and so does your extra effort, in fixing it!
Thank you very much, and I'm really glad you had a good time with the knife!
So, here's the question. Would you (all of you who've tried it) buy one? I have a theory we might start seeing more of these knives around.

I'm so-so on the knife, primarily because of the feel and slightly lower profile height. None of the factors I can think of are major in and of themselves, but together I can't say I felt particularly comfortable with it. I wouldn't get one myself nor would I specifically recommend the Yamawaku nakiri because of that, but I also have no objective reason to actually dissuade anyone from getting one.